I love chocolate and peppermint together, so these peppermint mocha cupcakes are one of my go-to desserts. They’re rich, soft, and easy to make without anything complicated. The peppermint frosting adds just the right amount of flavor, and the chocolate drizzle brings it all together. It’s a simple cupcake that always works.

Why You’ll Love This Recipe

• Holiday flavors in every bite chocolate, espresso, and cool peppermint.
• Super moist cupcake base
• Festive look with frosting and crushed candy canes.
• Easy enough for weeknight baking, fancy enough for parties.
• Perfect for cookie exchanges, dessert tables, or edible gifts.

🧁 Ingredients

For the Cupcakes

• 3 tablespoons oil
• 1 stick unsalted butter, cut into cubes
• 1 teaspoon baking powder
• 1/2 cup unsweetened cocoa powder, sifted
• 1/2 teaspoon salt
• 3 large eggs at room temperature
• 1 cup granulated sugar
• 1/2 teaspoon peppermint extract
• 1/2 cup full fat sour cream
• 1/2 cup hot coffee
• 3 ounces semi-sweet chocolate, finely chopped
• 3/4 cup tablespoons all-purpose flour
• 1/2 teaspoon baking soda

For the Peppermint Frosting

• 1 cup unsalted butter, softened
• 3 ½ cups powdered sugar
• 3/4 cup unsweetened cocoa powder
• 1 tsp peppermint extract (more or less to taste)
• 2–3 tbsp heavy cream or milk
• Pinch of salt
• Crushed candy canes (for topping)

For the Chocolate Drizzle

• 28g bittersweet chocolate, finely chopped
• 1 teaspoons vanilla extract
• 1/2 cup crushed candy canes
• 1/2 cup heavy whipping cream

🥣 How to Make Peppermint Mocha Cupcakes

Heat the oven to 350°F. Line a 12-cup cupcake or muffin pan with liners. Lightly spray the liners with non-stick spray if you want. Set aside.

In a large microwave-safe bowl, melt the oil, butter, and chocolate. Heat for 30 seconds at a time, stirring after each time, until fully melted. Whisk until smooth, then set aside to cool.

In a medium bowl, mix the flour, baking soda, baking powder, cocoa powder, and salt. Stir well and set aside.

In a large bowl, whisk the eggs, egg yolk, sugar, and peppermint extract until smooth.

Add the cooled oil, butter, and chocolate mixture and whisk until smooth. Add half of the flour mixture, then half of the sour cream. Repeat until everything is added. Mix only until just combined. Quickly stir in the hot coffee. Do not overmix just stir until evenly mixed.

Fill each cupcake liner about 3/4 full. There will be extra batter.

Bake for 16–18 minutes, or until a toothpick in the center comes out clean. Let the cupcakes cool in the pan for 10 minutes, then move them to a cooling rack to cool completely. Repeat with the remaining batter.

Peppermint Frosting

Sift the powdered sugar and cocoa powder together and whisk well so there are no lumps.

Using a hand mixer or a stand mixer with a paddle, beat the butter on medium-high speed until creamy, about 2 minutes.

Lower the speed and slowly add the sugar and cocoa mixture, switching with the heavy cream. Add the peppermint extract and salt.

When everything is added, raise the speed to medium-high and beat until fluffy, about 2 minutes.

Frost the cooled cupcakes and top with chocolate drizzle and crushed candy canes.

Chocolate Drizzle

Put the chocolate in a medium heat-safe bowl and set aside.

In a small pot over medium heat, warm the heavy cream until very hot but not boiling. Pour the hot cream over the chocolate and let it sit for 2–3 minutes. Whisk until smooth, then whisk in the vanilla.

Let the chocolate cool for about 5 minutes, then spoon it over the frosted cupcakes. Sprinkle crushed candy canes on top while the chocolate is still wet.

More cupcake recipes

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• Apple Crisp Cupcakes
• Candy Cane Cupcakes
• Hot Chocolate Cupcakes 
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